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Beef Roulades with Walnut Parsley Pesto
Beef Roulades with Walnut Parsley Pesto
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Prep Time:
30 minutes
Cook Time:
35 minutes
Total Time:
65 minutes
Pesto-stuffed bacon-wrapped flank steak roulade, roasted to perfection.
Ingredients:
  • For the pesto:
  • 1 cup chopped parsley
  • 1/4 cup grated parmesan or pecorino cheese
  • 2 garlic cloves, roughly chopped
  • 1/4 teaspoon kosher salt
  • 1/2 cup shelled walnuts, about 1 3/4 ounces
  • 1/4 cup extra virgin olive oil
  • For the flank steak roulade:
  • 1/2 pound thin-cut bacon
  • 1 1/2 to 1 3/4 pounds flank steak
  • Kosher Salt and freshly ground black pepper
  • Lemon wedges, to serve
Instructions:
  • Prepare the pesto by placing parsley, cheese, garlic, salt, and walnuts in a food processor. Pulse until blended. With the machine running, gradually add in the olive oil until combined. Set aside.
  • In a wide pan over medium-low heat, cook the bacon until it is halfway done - it should be cooked but still flexible. Avoid crisping it to ensure it wraps smoothly inside the roulade. Set aside on paper towels once ready.
  • Place the flank steak between two layers of plastic wrap on a work surface. Pound with a meat mallet or bottom of a heavy pan until 1/2 inch thick, flipping occasionally for even thickness. Optional: use the tenderizing side of a meat mallet for 1-2 minutes.
  • Preheat your oven to 350°F.
  • Identify the grain of the steak: Examine the steak and position it so the grain runs from side to side. This will make the meat more tender when sliced later. Adjust the shape if needed to ensure the grain is side to side. Season with salt and black pepper.
  • Spread a generous layer of pesto on the meat, ensuring to leave a small border around the edges. Top with bacon strips laid perpendicular to the beef grain.
  • Roll up the roulade tightly, envisioning rolling a luxurious carpet. Trim any excess bacon. Secure the meat with 6 to 8 pieces of string, spacing them about an inch apart.
  • Sear the tied roulade in the pan with the bacon fat, ensuring a quick browning of the surface without cooking the inside.
  • Place the roulade seam side down in a roasting pan on a rack. If a rack is not available, use celery stalks as a substitute. Roast for 20 to 25 minutes until the meat's interior registers 130°F on a meat thermometer, ensuring to test from the center. Rest the meat for 10 minutes before slicing.
  • Slice the roulade into individual servings, each one beautifully wrapped. Offer guests the option to cut their own string or secure with toothpicks. Serve with lemon wedges for a touch of tartness.

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